Preheat the oven to 400.,Using your fingertips, carefully loosen the breast skin of each hen; tuck the cilantro sprigs under the skin.,Season the cavities with salt and pepper and tuck an orange quarter into each one.,Set the hens on a baking sheet, rub them with 1 tablespoon of the olive oil and season with salt and pepper.,Roast the hens for 60 to 70 minutes, or until the juices run clear when a thigh is pierced.,Remove from the oven and preheat the broiler.,Meanwhile, in a medium skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 1 minute.,Stir in the orange juice, honey, ginger preserves, cayenne and orange zest and cook until syrupy, about 4 minutes.,Brush the glaze all over the Cornish hens.,Broil the hens for about 2 minutes, until browned all over.,______,In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.,Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes.,Add the radicchio and cook, stirring, until wilted, about 3 minutes.,Stir in any reserved pan juices, season the radicchio with salt and pepper and cook for 1 minute longer.,Spoon the radicchio onto plates, top with the hens and serve.